>Kontogianni Mangata Savvatiano
Kontogianni Mangata Savvatiano Kontogianni Mangata Savvatiano
Kontogianni Mangata Savvatiano
Kontogiannis Kontogiannis Family
white
Organic Certified
Biodynamic
  • Kontogianni Mangata Savvatiano
    • >Kontogianni Mangata Savvatiano

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    Kontogianni Mangata Savvatiano

    Kontogiannis Family Kontogiannis Family

    23,60 €

    Mångata is the luminous path-reflection that creates the moonlight on the sea. With absolute respect for the ecosystem and returning to the family vineyard to restore their connection with nature, the Kontogianni family produces Mångata Savvatiano, a wine of "natural" vinification from the family biodynamic vineyard, which is over 50 years old.The wine is produced without any intervention and ferments spontaneously with the native doughs. Extremely crunchy and oily at the same time with an almost effortless harmony in the way it delivers its expressive but balanced aromas. One of Savvatianos' efforts that place variety on a different level.
    Vintage
    2024
    Country
    Greece
    Sweetness
    Dry wine
    Appellation
    PGI Corinth
    Variety
    Savvatiano
    Bottle Size
    750ml
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    Data sheet

    Climate
    Climate:
    Mediterranean
    Vineyard age
    Vineyard age:
    50 years
    Yeasts
    Yeasts:
    Indigenous
    Vinification
    Vinification:
    6 months on the lees
    Ageing
    Ageing:
    In stainless steel tanks
    Filtration
    Filtration:
    Yes

    Region:
    Korinthos
    Soils:
    Clay
    Altitude:
    300m
    Irrigation:
    No
    Cultivation:
    Biological and Biodynamic
    Harvest:
    Manual
    Malolactic fermentation:
    No
    Clarification:
    No
    Alcohol:
    13,00%
    PH:
    3,2
    Total acidity (gr/L):
    5,6
    Residual sugar (gr/L):
    3 g/l
    Total sulfites (mg/L):
    29 mg/l
    Total production:
    806
    Organic Certified:
    Yes
    Biodynamic:
    Yes
    Vegan Certified:
    No
    Main grape :
    Savvatiano
    Producteur:
    Kontogiannis Family

    More info

    A percentage of 10% of the grape stays in contact with the peels for six days while the rest is taken to the pneumatic press where the whole bunches are pressed. The fermentation starts spontaneously and the wine will remain in contact with the wine lees for 6 months while for most of the time the Bâtonnage technique is applied and no sulfites are added to the wine. The result is concentrated and next to the soft fruit there is a mineral nerve and extremely balanced acidity. A unique biodynamic completely natural expression of Savvatiano.
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